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Blackeyed Pea & Vegetable Soup

Blackeyed Peas + 9 other veggies make this vegetable-rich soup a hearty and healthy one! Serve with our whole grain cornbread.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8
Author Dena Norton

Ingredients

  • 2 T. butter or pastured tallow
  • 2 cloves garlic minced or pressed
  • 1 cup chopped yellow onion about 1 medium
  • 1/2 green bell pepper chopped
  • 1 cup chopped celery about 2 stalks
  • 1 cup carrot slices about 2 medium carrots
  • 4 cups chicken stock
  • 2 large fresh tomatoes chopped
  • 1 cup cut fresh green beans ends removed from beans and sliced into thirds
  • 4 oz white mushrooms sliced
  • 1 cup fresh or frozen sweet corn kernels
  • 2 cups cooked blackeyed peas plus 1 cup of pea "juice"
  • 1 Tbsp fresh rosemary
  • 1 Tbsp fresh thyme
  • 2-3 slices pastured bacon

Instructions

  • Heat butter in stock pot, then add garlic and onion and heat until onion is slightly translucent.
  • Add bell pepper, celery, carrots and chicken stock. Bring to a simmer and cook until carrots are fork tender.
  • Add remaining ingredients (except the herbs and bacon) and simmer for about 20 minutes. Add rosemary and thyme and cook for a few more minutes until they release their flavor into the soup.
  • Roughly chop the bacon and brown in a pan. Add cooked bacon and drippings to the soup pot. Give it a good stir and serve.

Notes

Omit the bacon for a vegetarian version of this soup. Adding 1/2-1 cup of barley to the pot along with the green beans and remaining vegetables (after carrots are softened) is another option.